Fluffy, moist VeganStrawberry Lemon Banana Muffins. These muffins can represent the perfect breakfast but you can enjoy them as a snack or a healthy dessert, too.

For me, breakfast represents the most important meal of the day. Therefore, I always try to make sweet, yet healthy recipes that can satisfy my sweet tooth without the sugar.

Besides their beautiful colour, these muffins are very moist and fluffy, not to mention that the taste of strawberries goes so well together with the flavor of the lemon.

Ingredients:

200 g all-purpose flour

1 large, ripe banana

3 tbsp maple syrup

2 tbsp lemon juice

22 tbsp almond milk

zest of half a lemon

5 strawberries, chopped

1 tsp baking powder

a pinch of salt

Preheat the oven to 175 ° C/350 F. In a large bowl, mash the banana with a fork, add maple syrup, lemon juice, lemon zest and almond milk. Whisk together and set aside.

In a smaller bowl, combine flour with baking powder and salt. Pour the dry ingredients over the wet ingredients and mix together until well combined. Fold in the chopped strawberries.

Spray with cooking spray a muffin tin and transfer the mixture to it. Bake for 50 minutes until the muffins are lightly brown on top. Allow to cool for about 10 minutes before removing from the tin. Enjoy!